Layered Turtle Cheesecake
- Ready In:
- 1hr 55mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 236.59 ml flour
- 78.78 ml packed brown sugar
- 59.14 ml finely chopped pecans
- 88.74 ml cold butter
-
Filling
- 4 (907.18 g) package cream cheese, softened
- 236.59 ml sugar
- 78.78 ml packed brown sugar
- 59.14 ml flour
- 4.92 ml flour
- 29.58 ml heavy whipping cream
- 7.39 ml vanilla
- 4 eggs, lightly beaten
- 118.29 ml milk chocolate chips, melted and cooled
- 59.14 ml caramel ice cream topping
- 78.78 ml chopped pecans
-
Ganache
- 118.29 ml milk chocolate chips
- 59.14 ml heavy whipping cream
- 29.58 ml chopped pecans
- pecan halves, garnish
- caramel ice cream topping, garnish
directions
- Wrap a double thickness of foil around a greased 9-inch springform pan.
- Combine flour, brown sugar, and pecans; cut in butter till crumbly. Press into bottom of pan. Place pan on baking sheet, bake at 325 degrees for 12-15 minutes or till set. Cool on wire rack.
- Beat cream cheese and sugars till smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs, beat on low speed just till combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
- Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in large baking pan, add 1 inch of hot water to larger pan.
- Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until center is just set and top appears dull. Remove pan from waterbath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- For ganache, place chips in a small bowl. In a small pan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring constantly. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.
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RECIPE SUBMITTED BY
IAcupcake
United States
I like trying new things.